Gluten Free Pie Crust
by: claire cary
This is the easiest and BEST gluten free pie crust around. This foolproof recipe can be used for sweet or savory pies and is ready in just 20 minutes! It's made with simple, every day ingredients.
Ingredients
- 2 ½ cups gluten free all purpose baking flour
- 1 cup cold butter
- 1 tablespoon sugar omit for savory pies/quiches
- ½ teaspoon salt
- 3 tablespoons cold vodka see notes
Instructions
- Add the flour, sugar and salt to a food processor. Be sure to spoon and level the flour, don't scoop to measure. Pulse a couple times to combine.
- Add in the cubed butter and combine until the dough looks like wet sand and there are no more large chunks of butter.
- Next, add in the vodka and combine until a smooth dough forms. Add 1-2 more teaspoons of vodka as needed if it seems at all dry.
- Divide into two discs. Each of mine were about 300 grams.
- Transfer to a piece of plastic wrap and wrap tightly. Place in the fridge for 30 minutes.
- Once the dough is ready, add one disc at a time to a large piece of floured parchment paper on a flat surface.
- Grab a floured rolling pin and roll the dough out into a roughly 12 inch circle. Try to get it as even as possible and just press the edges together if they're cracking.
- Now for the part that always makes people nervous! Get your 9 inch pie plate ready, pick up the piece of parchment paper with the dough and quickly flip it onto the pie plate. Don't second guess yourself, you want to act quickly so the dough doesn't fold in half. The edges might fall off or get messed up, don't worry, we'll fix that in a second!
- Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate, without tearing the dough.
- Use a knife to trim the excess dough around the edges and use the excess to make any patches, fill in the sides as needed etc. Use a fork to poke a few holes in the bottom of the crust.
- Now you can decorate the edge any way you like, use a fork to make indents or use your knuckle and thumb/index finger on the opposite hand to make intends along the edge.
- Now for baking, if you are making a no-bake pie, you'll bake the crust for 25-30 minutes at 350 Fahrenheit or until golden. For baked pies like pumpkin, apple, pecan etc. bake the pie for just 5-10 minutes for pies that require a long bake time of about an hour (or more), or 10 minutes for pies with a bake time of 30-45 minutes.
- Let cool for about 10 minutes, then add your filling per your pie recipe instructions and top with the second pie crust as needed.
Notes
Vodka’s high alcohol content causes it to evaporate off quickly in the oven, which will leave you with a perfectly flaky pie crust. You can, however, sub for ice cold water if you prefer.
Serving: 1slice / Calories: 148kcal / Carbohydrates: 12.8g / Protein: 1.5g / Fat: 10.7g / Fiber: 1g / Sugar: 2g
